Designing of low glycaemic foods from diccocum wheat for the effective managament of diabetes
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Date
2009
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UAS, Dharwad
Abstract
Diabetes mellitus, one of the disorders of carbohydrate metabolism is affecting
approximately 246 million people world wide. As the dietotherapy is gaining much interest,
the concept of glycaemic index has made revolutionary changes making easy way of
choosing food items for diabetes. Epidemiologic data suggests the beneficial role of low
glycaemic foods for the same. Thus, researches are accelerated to focus low glycaemic food
items. Dicoccum wheat (Triticum Dicoccum schrank, suhulb), one of the varieties of wheat
found suitable for the management of diabetes with its good amount of protein and dietary
fibre content, so has been considered as mild but effective regulator of intestinal functions.
Hence in the present investigation, three products viz., chapati, dhalia and noodles prepared
with dicoccum wheat as base ingredient along with some suitable functional ingredients;
were screened at every step on rheological feasibility, sensory acceptability and other
functional properties. Results revealed that in all the three products, nutrient components
such as protein, dietary fibre and amylose content has increased whereas, total carbohydrates
decreased remarkably as compared to their respective control dicoccum products. The three
products were assessed for their glycaemic index by feeding a portion, providing 50g of
available carbohydrates to nine healthy subjects. The data obtained supports that diccocum
chapati (63.83) and noodles (58.02) were falling under the medium and dhalia (51.90) under
low glycaemic food. However, inclusion of hypoglycaemic ingredients leads all the three
designed foods under low glycaemic category with dhalia (35.20) having lowest, followed by
chapati (41.49) and noodles (43.58). The glycaemic load calculated, also followed the similar
trend with designed dhalia (6.04) having lowest followed by chapati (7.38), and noodles
(8.25) compared to the control ones with dahlia (8.74), followed by noodles (9.43) and
chapati (11.05). Thus, the study supports the inclusion of such food products to diabetics.
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Food Science and Nutrition